Panko Fried Calamari Recipe

Name: Panko Fried Calamari
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds cleaned squid, cut into rings, see Cook's Note*; 6 egg whites; 3/4 cup all-purpose flour; 21/2 cups panko, see Cook's Note**; Kosher salt; Serving suggestion: Green Papaya and Lotus Root Salad, recipe follows; Special equipment: deep fryer; 1 small fresh lotus root, peeled and thinly sliced, see Cook's Note*; 1 green papaya, peeled and julienned; 1 orange, juiced; 1 Thai chile, finely chopped; 1/4 teaspoon kosher salt

Servings: persons

2 pounds cleaned squid, cut into rings, see Cook's Note*
6 egg whites
3/4 cup all-purpose flour
21/2 cups panko, see Cook's Note**
Kosher salt
Serving suggestion: Green Papaya and Lotus Root Salad, recipe follows
Special equipment: deep fryer
1 small fresh lotus root, peeled and thinly sliced, see Cook's Note*
1 green papaya, peeled and julienned
1 orange, juiced
1 Thai chile, finely chopped
1/4 teaspoon kosher salt

1
Preheat the deep fryer to 375 degrees F.
2
Whisk the egg whites and flour together until smooth.
3
Dip the calamari rings into the egg white batter.
4
Toss calamari rings in the panko, 1 piece at a time.
5
In a deep fryer set at high temperature, fry the panko-coated calamari until golden, about 2 minutes.
6
Season with kosher salt and serve immediately.
7
*Cook's Note: Also known as Calamari.
8
**Cook's Note: Coarse bread crumbs often used in Japanese cooking.
9
Panko is available in Asian food shops.
10
Bring a pot of water to a boil and blanch the lotus root for 20 seconds.
11
Refresh in cold water.
12
Add lotus root, julienned papaya, orange juice, Thai chile and kosher salt.
13
Mix well.
14
Let stand for 15 minutes before serving.
15
*Cook's Note: The root of the water lily, it has a taste and texture similar to potato.
16
It's available canned and frozen and found in specialty Asian markets.
17
Preparation Time: 15 minutes

1241

kcal

Calories

Fat

192

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds cleaned squid, cut into rings, see Cook's Note*, 6 egg whites, 3/4 cup all-purpose flour, 21/2 cups panko, see Cook's Note**, and more.

Yes, Panko Fried Calamari falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Panko Fried Calamari

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions